How To Make Baked Frittata with Red Peppers and Pesto
Start your morning right with a steaming plate of baked frittata! It’s loaded with roasted red peppers, arugula and savory pesto.
Serves:
Ingredients
- 1tbspDeLallo extra virgin olive oil
- 1cupwhite onion,diced, peeled
- 3garlic cloves,minced
- 8eggs,whisked
- 12ozDeLallo roasted red peppers,1 jar, drained and diced
- baby arugula,2 handfuls, roughly chopped
- 1cupmozzarella cheese,part-skim, shredded
- ¼cupDeLallo basil pesto
- ½tspsalt
- ¼tspblack pepper
Instructions
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Preheat the oven to 350 degrees F.
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Spray a 9-inch pie pan with cooking spray.
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Heat the oil in a large sauté pan over medium-high heat.
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Add the onion, then sauté for 5 minutes, stirring occasionally, until soft and translucent.
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Stir in the garlic, then sauté for an additional 1 to 2 minutes until fragrant. Remove from heat.
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In a separate large bowl, stir together the eggs, roasted red peppers, arugula, cheese, pesto, salt and pepper until combined.
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Add in the onion mixture, then stir until combined.
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Pour the filling into the prepared pie pan.
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Bake for 40 to 45 minutes, or until a toothpick inserted comes out clean.
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Remove from the oven, then allow the frittata to rest for at least 5 minutes.
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Slice, serve warm, and enjoy!
Nutrition
- Calories: 204.26kcal
- Fat: 14.73g
- Saturated Fat: 6.23g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.53g
- Polyunsaturated Fat: 1.16g
- Carbohydrates: 6.16g
- Fiber: 0.92g
- Sugar: 2.86g
- Protein: 12.03g
- Cholesterol: 168.48mg
- Sodium: 336.53mg
- Calcium: 209.72mg
- Potassium: 168.20mg
- Iron: 1.16mg
- Vitamin A: 173.63µg
- Vitamin C: 66.26mg
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